• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D, E
MineralsZinc, Copper, Natrium, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 to 2kg leg of lamb, fat trimmed

  2. salt and pepper

  3. 4 sprigs rosemary

  4. 1/2 bunch thyme

  5. 1 bulb garlic, halved

  6. 500g new potatoes, halved

  7. 16 (350g) duchess carrots, washed, trimmed

  8. 8 baby leeks, washed, trimmed

  9. 350g small zucchinis, trimmed

  10. 2 tablespoons plain flour

  11. 150ml dry red wine

  12. 250ml (1cup) beef stock

  13. rosemary salt

  14. 2 tablespoons chopped rosemary

  15. 2 tablespoons sea salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 220C/200C (fan forced).

  2. Rub lamb on all sides with salt and pepper. Place rosemary, thyme and garlic into the base of a large rectangular roasting tray. Place lamb on top and roast, uncovered for 25 minutes then turn lamb over.

  3. Add potatoes to the roasting tray and, return to oven, and cook a further 25 minutes.

  4. Rotate lamb for a second time and scatter leeks and carrots, over the potatoes; cook a further 15-20 minutes, then add zucchini. Cook a further 10 minutes.

  5. Remove roast from oven. Lift lamb and vegetables from roasting tray and rest covered in a warm place.

  6. To make the rosemary salt; heat salt and rosemary gently in a dry frying pan over medium heat until fragrant. Remove and cool slightly before pounding to a fine salt. Set aside.

  7. Place baking tray on the cook top and heat over medium low heat. Sift in flour, stirring, cook for 1-2 minutes. Stir in red wine and stock, and bring to the boil. Cook 2-3 minutes or until sauce thickens up. Sieve into a heat proof jug, serve hot.

  8. To serve; divide vegetables among 6-8 main plates, sprinkle vegetables with rosemary salt and carve lamb; serve as required, topped liberally with gravy.


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